A grilled steak is delicious on its own, but you’re probably going to want a side dish or two to go with it. Simple is best, without those complex flavors overpowering the meat itself. The best choices for steak sides are creamy ones, like cheese and white sauces, acidic sides that include tomatoes or lemons, green salads and veggies, or the old standby, a crispy potato. Of course, you aren’t limited to these. Try out what you like and see what works.
Another thing to consider is how you’ll be cooking those sides. If you have access to a kitchen, you can do pretty much anything. Grilling your sides may limit you a bit more, but it doesn’t cut your options down as much as you think.
If you prefer to make your sides in the comfort of your kitchen, try out these tasty side dish options for your steak.
- 1 head iceberg lettuce
- Blue Cheese dressing
- Cooked bacon
- Blue cheese (optional)
Cut the head of iceberg lettuce into quarters. Leave the root intact to hold the leaves together.
Place it in a dish and cover it with blue cheese dressing.
Chop the bacon and sprinkle it over the lettuce. Add crumbled blue cheese if desired and serve.
- 1 20 oz. package refrigerated tortellini
- 2 pints cherry tomatoes
- ½ cup pesto
Fill a large pot with water and lightly salt it. Bring to a rolling boil.
Add tortellini. Cook it uncovered, stirring occasionally until the tortellini float, about 5-6 minutes. Drain the tortellini, rinsing with cold water.
In a large bowl, combine tortellini, cherry tomatoes, and pesto. Toss until they are evenly coated.
Skewer the tortellini and tomatoes, placing one of each on the toothpicks. Arrange them on a tray. Refrigerate until serving time.
If you’d rather cook your sides right next to your steak on the grill, these are some tasty options.
Grilled Green Beans
- 1 lb fresh trimmed green beans
- ¼ cup olive oil
- 1 tsp. minced garlic
- 1 tsp kosher salt
Place all four ingredients into a bowl. Toss them to combine. Set the bowl aside to marinate for 30 minutes.
Preheat grill to medium heat. Lightly oil the rack.
Arrange the coated beans on a grill pan and place it on the rack.
Cook the beans, stirring often, for about 10 minutes, until they are lightly charred.
Remove from the grill and serve.
Grill-Baked Potato with Chive Butter
- 1 stick soft unsalted butter
- ¾ cup finely chopped chives, plus extra for garnish
- ½ cup sour cream, plus extra for serving
- 1 ½ tsp. kosher salt
- 1 tsp. fresh ground pepper
- 4 10 oz. baking potatoes
Combine butter, ¾ cup chives, ½ cup sour cream, salt, and pepper in a bowl. Mix until smooth.
Pour the butter mixture onto a large sheet of plastic wrap and wrap to form a log. Refrigerate for 1 hour until firm.
Preheat grill to low heat. Slice potatoes crosswise every 1/3 inch, but not all the way through. Slice the chive butter thinly and place slices between the potato slices. Wrap finished potatoes in foil.
Place potatoes on the grill. Cover and cook for 45-50 minutes, turning occasionally, until tender. Unwrap, garnish with extra chives and serve with sour cream.